Crushed potato colcannon with bacon & poached eggs
Contains pork – recipe is for non-Muslims only
Whip up an Irish-inspired weeknight supper with tender cabbage, smoked streaky bacon and soft-set eggs
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Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 353
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fat 18g
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saturates 7g
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carbs 28g
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sugars 4g
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fibre 6g
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protein 15g
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salt 1.5g
Ingredients
- 600g new potatoes, well scrubbed and halved
- 400g cabbages, washed, trimmed and finely shredded
- 2 tsp sunflower oil
- 4 rashers smoked streaky bacon, cut into 2cm slices
- 6 spring onions, trimmed and finely sliced
- 25g butter, cubed
- 4 large fridge-cold eggs
Method
Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.
Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.
Ten mins before the potatoes are ready, heat the oil in a large non-stick frying pan and fry the bacon for 3-4 mins until lightly coloured. Add the spring onions and cabbage to the frying pan and heat through, stirring.
Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm over a very low heat.
Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.
